Effect of dynamic storage temperatures on microstructure of frozen carrot imaged by X-ray Computed Tomography

摘要

Temperature abuses are often encountered during cold storage and distribution chain of foodproducts such as frozen vegetables. The subsequent ice recrystallization results in microstructuralchanges, which is closely linked to the final vegetable quality. In this work, X-ray μCT was used tovisualize and quantify 3D ice crystal changes in carrot over a period of two months of frozenstorage with dynamic change of temperatures. The results obtained revealed a significant increasein ice crystal size during the storage period, simultaneous to a significant reduction in ice crystalcount number. The 3D data on ice crystals acquired within this work provide a better insight for thedescription of microstructure evolution, and for a better control of cold storage sector of frozenvegetable.